NUTRITION

SERVINGS

INGREDIENTS

5.4 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

• 1

  Whisk together the lemon juice, half of the olive oil, garlic powder, and a pinch of sea salt in a small bowl.

• 2

  Place the chicken breast in a shallow dish or bag and coat thoroughly with the marinade, letting it rest for 15 minutes.

• 3

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 4

  Toss the broccoli florets with the remaining olive oil and a dash of salt, then spread them in a single layer on the baking sheet.

• 5

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 6

  While the broccoli roasts, heat a grill pan or outdoor grill to medium-high heat.

• 7

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Warm your pre-cooked quinoa if necessary.

• 9

  Slice the grilled chicken into strips and serve over the bed of quinoa alongside the roasted broccoli.